Jacques
Torres-
From a modest shop/factory in Brooklyn, nestled between the Brooklyn and Manhattan
bridges, Torres produces attractive chocolates for sale in his ship as well as
for distribution to chocolate shops, restaurants, and hotels throughout the United
States and probably the rest of the world. Mr. Torres is well known for his connection
with the French Culinary Institute in New York as well as for his programs on
the FoodTV network. I have seen Mr. Torres’ on FoodTV (as well as in person) and
there is no doubt that he is a master craftman with a very thorough understanding
of the chocolate arts—which is what you’d expect from a classically-trained pastry
chef. However, like many top-notch pastry chefs, I think that the essential qualities
of chocolate are less important to him than the presentation.

L.
A. Burdick Chocolate --Walpole, New Hampshire -- Over 18 years ago...Larry
Burdick began making chocolates in New York City for a small number of fine restaurants
and caterers, using a variety of European couverture that he learnt studying abroad.
From this beginning, L. A. Burdick Chocolate has grown into a thriving direct
mail and web business located in Walpole, New Hampshire

Vognes
Haut -- Locationsin
Chicago and now with retail stores in Chicago, Miami, and New York, is also planning
store for London, Australia, and San Francisco.Katrina Markoff is a graduate of
Le Cordon Bleu in Paris and has worked extensively in Spain, Italy, France, Southeast
Asia, and Australia, and her approach to flavors reflects this diversity. While
it’s true that the flavors in the Naga (curry and coconut) bar and truffle are
clear, clean, and identifiable, they don’t stand out and assert themselves. The
same is true for the Black Pearl (ginger, wasabi, black sesame seed) and gianduja.

Guittard Chocolate--
Ferry P????rmers Market The Embarcadero San Francisco, Calif. S E. GUITTARD Since
1868 this Bay Area family has been crafting chocolate in the French tradition.
Today they produce some very fine bars and couverture (one of the reasons that
inexpensive See's Candies are such a good value is because the company purchases
couverture from E. Guittard). I like the rounded fruitiness of the Ambanja bar
from Madagascar and the spicy finish of the Chucuri from Colombia

Richard Donnelly
-- Since 1988, Donnelly chocolate has been made by hand from the finest French
and Belgian couvertures. After studying with master chocolatiers in Paris and
Brussels, Richard Donnelly returned to the United States to create his own line
of chocolates, focusing on simple yet sophisticated flavors. Donnelly Fine Chocolates
1509 Mission St. Santa Cruz, Ca 95060

Martine’s
Chocolates Bloomingdale’s
-- Martine's Chocolates are upscale confections handmade fresh daily, right in
front of the customers, by Martine's own chefs chocolatiers, at Martine's Chocolates
shops in Manhattan: at Bloomingdale's (6th floor, Main Course) and at Martine's
Chocolates too, recently opened (400 East 82nd Street., right off First Avenue).

La
Maison du Chocolat
Created in 1977 by Robert
Linxe. la Maison du Chocolat sets the benchmark for his unusual and subtle
associations of natural flavors coupled with chocolates from different origins.
Chocolate can be purchased online. La Maison du Chocolat remains our favorite
pick with stores in New York.

Debauve
& Gallais --20
East 69th Street off Madison)--
For years savvy travellers have flocked to the legendary Debauve & Gallais store
on Paris' Left Bank. Established in Paris in 1800 and appointed the official chocolatier
to the French court, Debauve & Gallais has since built a cult following among
chocoholics, gourmands, and connoisseurs all over the world. Formerly a treasure
closely guarded by the French, Debauve & Gallais chocolates have finally made
their way states French company’s new Manhattan boutique --

Richart
Design et Chocolat --7
East 55th St. New York, NY 212 371-9369 -- Richart are smaller, and the flavors
are more exotic. Michel Richart is fond of using exotic spices and herbs, and
likes to make tiny chocolates that are just one mouthful. In the NY store the
chocolates are flown in twice a week from Lyon, France 80 year old chocolate gallery
-- inventive flavors -- with an accent on fruit, spice or flower-flavoured ganaches.
Stores in Paris,
Lyon, Barcelona, Milan, Tokyo, New York

Pierre
Marcolini -- Stores
in Brussels, France, Japan, UK and New York. Pierre is one of only
two Belgian chocolatiers, and one of four in all of Europe , the
title of chocolatier being bestowed solely upon those who select
their beans, roast them and make their own basic ingredient, couverture.
He uses only the finest cocoa beans from Venezuela, Madagascar,
Ecuador and Mexico. New location for the signature collection of
Pierre Marcolini is at: 485 Park Avenue, New York City. Products"
Coeur Framboise -- A bitter ganache with raspberry pulp coated with
white chocolate, wide selection of bonbon's from different origins,
herbal infusions. Try: Java Fondant and Coeur Framboise.

Michel
Cluizel
--
"La Boutique Michel Cluizel" (alias "La Fontaine au Chocolat) displays Michel
Cluizel's main products in the heart of Paris, 201 rue Saint Honoré. Since 1948,
Michel Cluizel is one of the rare chocolate manufacturers to process cocoa beans.
Assisted by his four children, he elaborates exceptional chocolates in his Chocolaterie,
in the south of Normandy. Selections: Created
in Michel Cluizel's chocolaterie, with a blend of cocoa beans from several origins,
these fine dark and milk chocolate stand out from others by their cocoa content
or specific added ingredients. Noir de Cacao 72% Grand Noir 85% Noir Infini 99%
Noir au Café (coffee) Noir aux Ecorces d'Orange (orange peel) Noir au Grué de
Cacao (cocoa nibs) Noir au Praliné à l'Ancienne Grand Lait 45% (milk) Grand Lait
aux Noisettes (milk / haselnuts) What
to try: Noir au Grué de Cacao (cocoa nibs) Dark chocolate : 60% cocoa This
'grué' is made from small fragments of cocoa beans specifically produced by the
Island of Santo Domingo. After fermentation and drying, the beans are roasted,
their shells removed, then ground and blended with the chocolate for a fine chocolate-cocoa
harmony. A branch is now located in ABC carpets, NYC.